Bagel-Bajgiel-Beigel
The Bagel-Bajgiel-Beigel, with its round, doughy perfection, has a rich and diverse history that spans centuries and continents. Its origins can be traced back to 17th-century Poland, where Jewish bakers first introduced this iconic bread. Originally known as the "bajgiel," it quickly gained popularity within Jewish communities and grew to become a staple in Eastern European cuisine. As Jewish immigrants traveled to America in the late 19th and early 20th centuries, they brought the beloved bagel with them, spreading its influence and capturing the hearts of a new generation. Today, the bagel has transcended its humble beginnings and become a beloved and widely recognized cultural symbol, enjoyed by people of all backgrounds around the world.
I can't imagine studying in Krakow in Poland without eating obwarzanek. These twisted bagels are a staple in this beautiful city and a must-try for any food lover. Bagels are delightful treats that have many names and different recipes, but one thing remains constant - they must be boiled before baking. Whether you visit Montreal, Krakow, or New York, bagels greet you with their delightful dense, chewy, and doughy interior, perfectly complemented by a browned and sometimes crisp exterior. It's a truly sensational combination that keeps you coming back for more. Personally, I hope you enjoy this recipe as much as my family and friends do. Every time I make bagels, I like to change up the style and toppings, making it a truly fun and interesting culinary adventure.
Bagel-Bajgiel-Beigel Recipe
By Zosia Culinary Adventures | Date: October 13, 2023
Dough starter: 6 hours proofing time or overnight in the fridge
Preparation Time (the day of baking): 2 hours
Baking Time: 15 minutes
Yield: 12 bagels
Ingredients:
550 g white strong bread flour from local mill
1 tsp diastatic malt powder
30 g unpasteurized local honey or dandelion syrup
250 g filtered lukewarm water
10 g sea salt
1 large stock pot filled with filtered water and 1 tsp of baking soda per 1 liter of water( for boiling bagels)
toppings for bagels: sesame seeds, poppy seeds, caraway seeds, black seeds, flax seeds, shredded cheese, fresh caramelized onion or kosher salt
oil to brush parchment paper
1 egg white with 1 tablespoon of filtered water for glaze
Instructions:
Preheat the oven to 240°C or 425°F.
Combine the fermented dough with flour and diastatic malt powder in the bowl. Try to rub the ferment into the flour which helps to evenly combine.
Mix honey, lukewarm water and salt. Add to flour mixture and mix together with scraper.
Turn out the dough onto a work surface. Dough will feel stiff. Work the dough until is elastic. No extra flour is to be used for dusting.
Note: You can knead the dough with hands or use a rolling pin to work it. Fold the dough onto itself and bring the rolling pin down hard across. I often use my elbow to knead the dough and that is fun too. Dough is too heavy for mixer to use.
Form the dough into a ball. Place it in the clean lightly floured mixing bowl, cover with linen towel. Let it rest for 30 minutes.
Turn out the dough into a lightly flour dusted surface, punch it down to release any air bubbles and divide into 12 x 80g pieces.
Shape each piece into a ball.
For regular bagels (see instructions below), make a hole in the center of each ball, stretch it and shape dough to form a ring.
For braided bagels (see instructions below), roll each ball into a long rope, about 25 cm long, bring the two ends together, holding the ends and what was the center, twist until your dough is nicely spiraled, secure the ends by pressing together, and shape into a circle.
Place bagels on lightly oiled parchment paper-lined trays. Cover well with linen towels and let it rise for an hour.
Bring a large pot filled with water to boil. Add 1 tsp of baking soda per liter of water. Baking soda helps the bagels to develop a shiny crust on the outside and chewiness on the inside. Keep water boiling gently and covered until ready to use.
Drop bagels, 3-4 at a time , into boiling water. Don’t overcrowd them Cook for 30 seconds; turn each bagel over with a slotted spoon and cook 30 seconds longer. The bagels will swell in the water, then deflate when removed, but they will puff up again in the oven.
Sprinkle with sesame or poppy seeds or other toppings if desired as soon as the bagels come out of the water.. Note: the toppings will stick even better if you first brush the top of each bagel with egg white glaze or melted butter.
Place bagels on lightly oiled parchment paper-lined trays. Bake at 425°F until golden brown, 15-20 minutes. Turn the trays around in the oven halfway through baking.Remove from pans to wire racks to cool.
Serve bagels with fresh quark cheese or cream cheese topped with smoked salmon and chopped fresh dill or chives.
They are perfect choice for a cold winter night for ‘hygge’ experience. Bagels make perfect dippers for cheese fondue complimented by Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.
Bagels are best if eaten within a few hours of baking or at the latest next day. You can also freeze them.
!!בתאבון Smacznego! Enjoy it!
Nutrition Facts for One Serving:🧡
Calories 234 | Fat 1.1 g \ Saturated Fat 0.6g\ Cholesterol 0 mg\ Sodium 437 mg\ Total Carbohydrate 42.9 g\ Dietary Fiber 1.7g\Total Sugars 2.9 g\ Protein 7.3 g \ Vitamin D 0 mcg\ Calcium 10 mg\ Iron 1 mg\ Potassium 0 mg
Braided Bagel “Obwarzanek” folding technique:
Braided bagels are excellent choice for dippers with cheese fondue.
Regular Bagels folding technique:
Bagels baked on the stone. (OPTIONAL). Great taste a bit more work involved.
Pizza stone is required to be heated up first to 260°C or 500°F and lower down to 240°C or 425°F just before your bake your bagels
Before placing bagels on the pizza stone, spray oven with water for extra steam - make sure to cover your glass with thick towel to prevent glass door from cracking. This actually happened to me, so be careful. I also keep a small pan with 1 cup of hot water on the bottom of the oven( use some old pan).
Wear oven mittens!! so you don’t get burned.
Place lightly oiled parchment paper on the pizza peel. Place boiled bagels on the pizza peel and decorate them as you wish.
Slide bagels off the pizza peel into the oven leaving bagels on the parchment paper. Baking time may be shorter by 5 minutes.
Take bagels out with pizza peel and enjoy it!
